m (Robot: Changing Category:Sour Cream Recipes) |
m (→Directions: clean up, replaced: green onions → green onions) |
||
Line 14: | Line 14: | ||
== Directions == |
== Directions == |
||
# Clean and prepare the [[mushroom]]s. |
# Clean and prepare the [[mushroom]]s. |
||
− | # Saute with [[lemon juice]] and |
+ | # Saute with [[lemon juice]] and [[green onions]] in [[butter]] for about 4 minutes; season with [[salt]] and [[pepper]]. |
# Stir in the [[flour]] and cook (stirring) for about a minute. |
# Stir in the [[flour]] and cook (stirring) for about a minute. |
||
# Spoon into a shallow baking dish, combine [[parmesan cheese]] and [[sour cream]], pour over the [[mushroom]]s. |
# Spoon into a shallow baking dish, combine [[parmesan cheese]] and [[sour cream]], pour over the [[mushroom]]s. |
Revision as of 20:06, 5 December 2010
Ingredients
- 1 lb fresh mushrooms
- 2 tbsp fresh lemon juice
- ¼ cup butter or margarine
- 2 tbsp flour
- ¼ cup Parmesan cheese, fresh, grated
- ½ cup sour cream, at room temperature
- salt and pepper to taste
- fine dry bread crumbs
- ¼ cup green onions, (including tops)
Directions
- Clean and prepare the mushrooms.
- Saute with lemon juice and green onions in butter for about 4 minutes; season with salt and pepper.
- Stir in the flour and cook (stirring) for about a minute.
- Spoon into a shallow baking dish, combine parmesan cheese and sour cream, pour over the mushrooms.
- Sprinkle with some bread crumbs and dot with a little butter.
- Bake at 425°F for 10 minutes, or until bubbly and golden.